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Effect of flaking on the digestibility of corn in ruminants
In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vit...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Korean Society of Animal Sciences and Technology
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564314/ https://www.ncbi.nlm.nih.gov/pubmed/34796345 http://dx.doi.org/10.5187/jast.2021.e91 |
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author | Kang, Hamin Lee, Mingyung Jeon, Seoyoung Lee, Sang Moon Lee, Ju Hwan Seo, Seongwon |
author_facet | Kang, Hamin Lee, Mingyung Jeon, Seoyoung Lee, Sang Moon Lee, Ju Hwan Seo, Seongwon |
author_sort | Kang, Hamin |
collection | PubMed |
description | In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes. |
format | Online Article Text |
id | pubmed-8564314 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Korean Society of Animal Sciences and Technology |
record_format | MEDLINE/PubMed |
spelling | pubmed-85643142021-11-17 Effect of flaking on the digestibility of corn in ruminants Kang, Hamin Lee, Mingyung Jeon, Seoyoung Lee, Sang Moon Lee, Ju Hwan Seo, Seongwon J Anim Sci Technol Research Article In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes. Korean Society of Animal Sciences and Technology 2021-09 2021-09-30 /pmc/articles/PMC8564314/ /pubmed/34796345 http://dx.doi.org/10.5187/jast.2021.e91 Text en © Copyright 2021 Korean Society of Animal Science and Technology https://creativecommons.org/licenses/by-nc/4.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Kang, Hamin Lee, Mingyung Jeon, Seoyoung Lee, Sang Moon Lee, Ju Hwan Seo, Seongwon Effect of flaking on the digestibility of corn in ruminants |
title | Effect of flaking on the digestibility of corn in
ruminants |
title_full | Effect of flaking on the digestibility of corn in
ruminants |
title_fullStr | Effect of flaking on the digestibility of corn in
ruminants |
title_full_unstemmed | Effect of flaking on the digestibility of corn in
ruminants |
title_short | Effect of flaking on the digestibility of corn in
ruminants |
title_sort | effect of flaking on the digestibility of corn in
ruminants |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564314/ https://www.ncbi.nlm.nih.gov/pubmed/34796345 http://dx.doi.org/10.5187/jast.2021.e91 |
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